Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Cannellini Bean, Fennel and Shrimp Salad

Share
avatar
Lobo
Moderator
Moderator

Posts : 26746
Thanked : 1363
Join date : 2013-01-12

Cannellini Bean, Fennel and Shrimp Salad

Post by Lobo on Thu 28 Jan 2016, 7:51 pm


Cannellini Bean, Fennel and Shrimp Salad


Read Reviews

Write a Review
Prep Time: 25 minutes
Cook Time: 60 minutes
Servings: 6
The combination of beans and fennel makes this salad a superior source of fiber. Canned cannellini beans may be substituted for the dried beans. Use 2 cans (each 15 oz.); drain the beans well, rinse, then drain well again before combining with the other ingredients. Garnish each salad, if desired, with a lemon wedge.






  • 180

Ingredients:


  • 1 1/2 cups dried cannellini beans
  • 1 fennel bulb, about 1 lb.
  • 1 lb. medium shrimp, cooked
  • 1/2 tsp. fennel seeds
  • 1/4 cup extra-virgin olive oil
  • 3 Tbs. red wine vinegar
  • 1/2 tsp. minced garlic
  • 1/2 tsp. kosher salt
  • Freshly ground pepper, to taste
  • 1/2 cup diced red onion
  • 6 large butter lettuce leaves

Directions:

Pick over and discard any misshapen beans and stones. Rinse the beans, put in a large bowl, add water to cover by about 3 inches and let soak for at least 4 hours or up to overnight.

Drain the beans, place in a saucepan and add water to cover generously. Bring to a boil over high heat, reduce the heat to low, cover partially and simmer gently until tender, 1 to 1 1/2 hours. Drain well, measure out 3 cups and set aside; reserve any remaining beans for another use.

Cut off the stems and feathery leaves from the fennel bulb; set the leaves aside. Discard the outer layer of the bulb if it is tough and cut away any discolored areas. Quarter the bulb lengthwise and cut away any tough base portions. In a large bowl, combine the fennel with ice water to cover and let soak for 30 minutes. Drain well and cut into 1/4-inch dice. You will have about 2 cups. Finely chop enough of the reserved fennel leaves to yield 1/2 cup.

Peel and devein the shrimp, then cut into pieces slightly larger than the beans. In a mortar, using a pestle, coarsely crush the fennel seeds. In a large bowl, whisk together the olive oil, vinegar, fennel seeds, garlic, salt and pepper until blended. Add the chopped fennel bulb and leaves, beans, shrimp and red onion. Fold gently until all the ingredients are evenly distributed.

Place a lettuce leaf on each plate. Top with the salad, dividing it evenly, and serve immediately.
Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).

Related Tips


    Current date/time is Thu 23 Nov 2017, 8:55 am